为探究氯化胆碱在微生物菌体培养方面的作用,采用微生物发酵法生产L-缬氨酸,以谷氨酸棒状杆菌XV0505(Leu-+Ile-+2-TAr+α-ABr+SGr)为供试菌株,探究了其在不同氯化胆碱添加量以及在底物添加与联合随糖流加2种添加方式下生长、耗糖、产酸的情况。结果表明,发酵过程中氯化胆碱的添加方式为底物添加联合随糖流加,底物中氯化胆碱最适添加浓度为0.5 g/L。此方式下,发酵周期内产酸量增加了18 g/L,较未添加氯化胆碱批次提升了26.4%。氯化胆碱的外源添加能够有效增强菌体的活力,加快菌体生长,提高菌体产酸速率,为L-缬氨酸的生产提供了参考。
In order to study the role of choline chloride in cultivating microorganisms, Corynebacterium glutamicum XV0505 (Leu-+Ile-+2-TAr+α-ABr+SGr) was used as the test strain and the changes in acid production under different choline chloride concentrations were explored to determine the optimal solution to produce L-valine. L-valine was produced by microbial fermentation, and the growth, sugar consumption and acid production of the microbe were investigated by adding choline chloride either with substrates or with sugars. It was found that adding choline chloride with substrates (0.5 g/L) and sugars (1 g/L) together was beneficial for L-valine production, which increased acid production by 18 g/L during fermentation (26.4% higher than that without choline chloride). Therefore, external addition of choline chloride can effectively enhance the viability, accelerate the growth and acid production of bacteria, which provides a reference for L-valine production.
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